How to cook sea bass soup. Levrek – soup made from sea bass or sea bass. What are the benefits of wild sea bass soup?

Necessary ingredients for 4 servings

SEABASS 2 pieces
ZUCCHINI 1 piece
CARROTS 3 pieces
LEEKS 2 stalks
ONION 1 head
CELERY 3 stalks
CELERY ROOT 1 piece
CURLY PARSLEY 1 bunch
DILL 1 bunch
SALT to taste

Cooking time: 1 hour 15 minutes

Peel the vegetables. Cut the celery root into eight parts, zucchini and the white part of one leek stalk into four, carrots and celery stalk into halves.

Clean the sea bass from giblets and scales. Make an incision behind the gills and carefully remove the fillet from the bones with a sharp and fairly wide knife, moving from head to tail and pressing the fish with your other hand. Do the same with the other side of the sea bass. Rinse fish skeletons and heads thoroughly.

Remove the fins from the fillet and remove any remaining bones. First you need to make a longitudinal cut in the center - with a corner to remove the central bone. And then cut off the lower bones along with a thin layer of meat. You should end up with four neat pieces of meat on the skin.

Pour three and a half to four liters of water into a large saucepan. Place cut vegetables there (leave one half of a carrot), uncut onions, fish skeletons with heads, as well as parsley and dill (set aside some greens). As a result, the water should barely cover the contents, and some parts will even protrude from it.

Bring the water to a boil over high heat, then reduce the heat and cook the fish soup for an hour. There is no need to stir; it is better to water the protruding vegetables with broth from time to time using a ladle. Remove the finished broth from the heat and strain through a chinois sieve into a smaller saucepan.

Place the pan with the strained broth over medium heat and carefully place the seabass fillet into it. Keep on fire for three minutes.

Finely chop the remaining parsley and the white part of the leek, chop half the carrots into thin strips. Transfer it all into the broth. Add salt to taste - in principle, one teaspoon will be enough. Leave on the fire for another minute or two.

Pour the broth into plates. Place a piece of sea bass in each. Sprinkle finely chopped dill on top and serve.

Usually, for fish soup, the gills are removed from the fish so that the broth does not become bitter. Yankel leaves the gills - he believes that there is nothing wrong with this, and the fish soup will be tastier. And no bitterness is felt.

A difficult sea bass fish soup recipe step by step with photos.
Seabass has other names - sea bass, it is also called bay bass, branzino, lubina, koykan, sea bass, ranyo and sea pike perch. This fish appeared in our area quite recently. The thing is that this fish lives in the Mediterranean, Black Seas and the Atlantic Ocean. Today in many countries it is bred artificially for food consumption.
Sea bass is a versatile fish; many fish dishes can be prepared from it. Sea bass is fried, boiled, baked, grilled whole or filleted. Sea bass has a small number of bones, so preparing it is simple and convenient.
Today we will make fish soup from sea bass. First of all, you need to prepare the fish. To prevent the broth from becoming bitter, you need to remove the gills and eyes. Be sure to separate the fillet from the bones. We will cook the broth from root vegetables and fish bones. It is very important to cook the broth over very low heat. If you want to make sea bass soup, follow the recipe steps. Bon appetit!

National cuisine: European cuisine
Type of dish: First meal
Recipe difficulty: Not an easy recipe
Cooking technology: Cooking

Preparation time: 55 min
Cooking time: 1 hour 10 min
Number of servings: 2 servings
Calorie Amount: 43 kilocalories
Occasion: Lunch

Ingredients for 2 servings
Water 1000 ml
Celery root 1 pc.
Bay leaf 2 pcs.
Onion 1 pc.
Leek 50 g
Carrot 1 pc.
Allspice 4 pcs.
Ground black pepper 1 pinch
Parsley root 1 pc.
Fresh parsley 2 sprigs
Seabass 500 g
Salt 1 tsp.

Step by step
To prepare fish soup, you need to take: fresh sea bass, water, parsley root, celery root, carrots, leeks, onions, salt, allspice and black pepper, bay leaf, fresh parsley.
Clean the fish, gut it (remove the gall bladder very carefully so as not to spoil the taste of the fish), remove the gills and eyes. Cut the fillet with a thin knife. Wash the fillet and backbone with the head under cold water. Cover the seabass fillet with cling film and put it in the refrigerator.
Peel the vegetables. Wash. Cut into large pieces.
Place the fish backbone with the head and prepared vegetables in the pan.
Pour cold water over vegetables and fish. Place on medium heat. Remove any foam that appears. Reduce heat and simmer over low heat for 30 minutes.
Prepare bay leaf, allspice and black pepper, salt.
After 30 minutes, add bay leaf and allspice to the ear. Leave to cook for another 30 minutes.
Remove the pan from the stove. Remove the vegetables and place in a colander.
Remove the fish skeleton.
Strain the broth through cheesecloth.
There should be 600 ml of broth left, then it will be concentrated and tasty. Place the pan back on the stove over medium heat and add salt. Carefully place the seabass fillet into the broth. Keep on fire for 5 minutes.
Cut half the carrots from the broth into thin strips. Cut 5 g leeks into thin rings. Finely chop the parsley.
Transfer all this to the broth with fish and keep on fire for another 2 minutes. Pour the broth into bowls. Place one piece of fillet. Sprinkle with fresh herbs. Serve for lunch.

Seabass has other names - sea bass, it is also called bay bass, branzino, lubina, koykan, sea bass, ranyo and sea pike perch. This fish appeared in our area quite recently. The thing is that this fish lives in the Mediterranean, Black Seas and the Atlantic Ocean. Today in many countries it is bred artificially for food consumption.

Sea bass is a versatile fish; many fish dishes can be prepared from it. Sea bass is fried, boiled, baked, grilled whole or filleted. Sea bass has a small number of bones, so preparing it is simple and convenient.

Today we will make fish soup from sea bass. First of all, you need to prepare the fish. To prevent the broth from becoming bitter, you need to remove the gills and eyes. Be sure to separate the fillet from the bones. We will cook the broth from root vegetables and fish bones. It is very important to cook the broth over very low heat. If you want to make sea bass soup, follow the recipe steps. Bon appetit!

Cooking instructions

1 hour 15 minutes Print

1. Peel the vegetables. Cut the celery root into eight parts, the zucchini and the white part of one leek into four, the carrot and celery stalk into halves. Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to the professionals.

2. Clean the sea bass from giblets and scales. Make an incision behind the gills and carefully remove the fillet from the bones with a sharp and fairly wide knife, moving from head to tail and pressing the fish with your other hand. Do the same with the other side of the sea bass. Rinse fish skeletons and heads thoroughly.
Crib How to gut a fish
3. Remove the fins from the fillet and remove any remaining bones. First you need to make a longitudinal cut in the center - with a corner to remove the central bone. And then cut off the lower bones along with a thin layer of meat. You should end up with four neat pieces of meat on the skin.
4. Pour three and a half to four liters of water into a large saucepan. Place cut vegetables there (leave one half of a carrot), uncut onions, fish skeletons with heads, as well as parsley and dill (set aside some greens). As a result, the water should barely cover the contents, and some parts will even protrude from it.
5. Bring water to a boil over high heat, then reduce heat and cook the fish soup for an hour. There is no need to stir; it is better to water the protruding vegetables with broth from time to time using a ladle. Remove the finished broth from the heat and strain through a chinois sieve into a smaller saucepan. Tool Chinois sieve To ensure that there are no seeds, pulp, skins or other parts that are unnecessary in terms of consistency in the sauce, it is filtered through a fine sieve. In a cone-shaped one - for its resemblance to a Chinese cap it is also called chinois, Chinese - it is convenient to squeeze out the cake to the last drop, and the filtered sauce flows out of it in a thin stream.
6. Place the pan with the strained broth over medium heat and carefully place the sea bass fillet into it. Keep on fire for three minutes.

Step-by-step recipe for sea bass fish soup with photo.
National cuisine: European cuisine
Type of dish: First meal
Recipe difficulty: Not an easy recipe
Cooking technology: Cooking

Preparation time: 55 min
Cooking time: 1 hour 10 min
Number of servings: 2 servings
Calorie Amount: 91 kilocalories
Occasion: Lunch

Seabass has other names - sea bass, it is also called bay bass, branzino, lubina, koykan, sea bass, ranyo and sea pike perch. This fish appeared in our area quite recently. The thing is that this fish lives in the Mediterranean, Black Seas and the Atlantic Ocean. Today in many countries it is bred artificially for food consumption.
Sea bass is a versatile fish; many fish dishes can be prepared from it. Sea bass is fried, boiled, baked, grilled whole or filleted. Sea bass has a small number of bones, so preparing it is simple and convenient.
Today we will make fish soup from sea bass. First of all, you need to prepare the fish. To prevent the broth from becoming bitter, you need to remove the gills and eyes. Be sure to separate the fillet from the bones. We will cook the broth from root vegetables and fish bones. It is very important to cook the broth over very low heat. If you want to make sea bass soup, follow the recipe steps. Bon appetit!
Ingredients for 2 servings
Water 1000 ml
Celery root 1 pc.
Bay leaf 2 pcs.
Onion 1 pc.
Leek 50 g
Carrot 1 pc.
Allspice 4 pcs.
Ground black pepper 1 pinch
Parsley root 1 pc.
Fresh parsley 2 sprigs
Seabass 500 g
Salt 1 tsp.

Step by step
To prepare fish soup, you need to take: fresh sea bass, water, parsley root, celery root, carrots, leeks, onions, salt, allspice and black pepper, bay leaf, fresh parsley.
Clean the fish, gut it (remove the gall bladder very carefully so as not to spoil the taste of the fish), remove the gills and eyes. Cut the fillet with a thin knife. Wash the fillet and backbone with the head under cold water. Cover the seabass fillet with cling film and put it in the refrigerator.
Peel the vegetables. Wash. Cut into large pieces.
Place the fish backbone with the head and prepared vegetables in the pan.
Pour cold water over vegetables and fish. Place on medium heat. Remove any foam that appears. Reduce heat and simmer over low heat for 30 minutes.
Prepare bay leaf, allspice and black pepper, salt.
After 30 minutes, add bay leaf and allspice to the ear. Leave to cook for another 30 minutes.
Remove the pan from the stove. Remove the vegetables and place in a colander.
Remove the fish skeleton.
Strain the broth through cheesecloth.
There should be 600 ml of broth left, then it will be concentrated and tasty. Place the pan back on the stove over medium heat and add salt. Carefully place the seabass fillet into the broth. Keep on fire for 5 minutes.
Cut half the carrots from the broth into thin strips. Cut 5 g leeks into thin rings. Finely chop the parsley.
Transfer all this to the broth with fish and keep on fire for another 2 minutes. Pour the broth into bowls. Place one piece of fillet. Sprinkle with fresh herbs. Serve for lunch.